TEX-MEX CHICKEN TORTILLA SOUP
I know there are a lot of tortilla soups out there, but this is my hubby's absolute favorite. This is a brothy type soup, but filling enough to be dinner!
Provided by Charmie777
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken into 1-inch cubes.
- In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper.
- Bring to boiling.
- Add chicken; reduce heat.
- Cover and simmer for 10 minutes.
- Add corn and seasonings, salting to taste.
- Simmer, covered, for 10 more minutes.
- Serve with crushed tortilla chips (I love the lime flavored ones), jack cheese, avocado and squeezes of lime juice!
TORTILLA SOUP
Tortilla soup has become a staple for Tex Mex restaurants. It is a great way to begin a meal, or to serve as a main dish with the addition of rice and meat. The tortilla soup at Qdoba has earned a reputation for being a perfect fit for a Craft 2 combination, the foundation of our Mexican Gumbo, or as a belly-warming midday meal.
Provided by QdobaMexGrill
Categories Mexican
Time 35m
Yield 6 Cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 2 quart saucepot over medium heat add oil, onions, and poblanos and cook for 5 minutes.
- Add garlic, jalapeno, cumin and chili powder and cook for an additional 5 minutes.
- In blender, place broth and tortillas, and puree until just about smooth.
- Add blended mixture to pot along with fire roasted tomatoes and crushed tomatoes, bring to a boil.
- Reduce heat and let simmer for 15 minutes on medium-low heat. Season to taste and serve with garnish.
- Try out the Qdoba Chefs' recommended garnishes: 1 tbs. tortilla chips, crushed; 1 tbs. zucchini, diced in ½" pieces; 2 avocados, thinly sliced; 1 tsp fresh cilantro, roughly chopped.
Nutrition Facts : Calories 62.8, Fat 2.7, SaturatedFat 0.4, Sodium 704.9, Carbohydrate 9.3, Fiber 1.9, Sugar 3, Protein 1.5
TEX MEX SOUP
Make and share this Tex Mex Soup recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot, brown onions and beef.
- Cook 2 minutes.
- Add all other ing.
- except tortillas and cheese.
- Bring to a boil.
- Reduce heat and simmer, covered, for 30 minutes.
- Stir in cheese.
- Top with tortilla pieces.
TEX MEX CHICKEN TACO SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
- Also, great on the second day over rice.
MAURICIO'S TORTILLA SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the soup: Put the chicken thigh pieces in a bowl and add the seasoning mix, along with a pinch of salt and pepper. Toss to coat.
- Heat the olive oil and butter in a large pot or Dutch oven. When the butter has melted and the oil is hot, add the chicken thighs and brown on all sides, 2 to 3 minutes, then remove to a plate.
- Next, add the garlic, bell peppers and onion to the pot and cook, stirring, until the vegetables are softened, 3 to 4 minutes more. Stir in the tomato paste, coating the vegetables. Add the browned chicken, chicken stock, hot water, tomatoes and green chiles, green chiles, chipotles and adobo sauce. Stir in the black beans and bring to a boil.
- Mix the masa harina with 1/2 cup of water and add to the soup. Reduce to a simmer and cook for about 20 minutes; the soup will thicken ever so slightly. Add the lime juice and taste, then adjust the seasoning as needed.
- For serving: Stir in most of the tortillas just before serving.
- Serve, topped with the remaining sliced tortillas, scallions, sour cream, pico de gallo and queso fresco.
TEX-MEX CHICKEN AND CORN SOUP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper.
- Ladle the soup into bowls. Top with the chips and scallions.
Nutrition Facts : Calories 470, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 1316 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 26 grams, Sugar 11 grams
CHEESY TORTILLA CHIP FRITTATA
Made with crushed tortilla chips and eggs, this frittata pulls inspiration from Tex-Mex style migas. Top with cheese for added comfort and bake to golden perfection!
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Whisk the eggs in a large bowl with 1/4 cup water, 1/4 teaspoon salt and a few grinds of pepper. Stir in the crushed tortilla chips and let soak 5 minutes.
- Heat 1 tablespoon olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Crumble in the chorizo and cook, stirring, until no longer pink, 3 to 4 minutes. Add the scallion whites and cook until softened, 1 to 2 minutes. Spread the chorizo evenly in the bottom of the skillet and pour the egg mixture on top. Top with the cheese and bake until the eggs are browned around the edges and a knife inserted into the center comes out clean, 12 to 14 minutes.
- Meanwhile, combine the lettuce, radishes, scallion greens and cilantro in a large bowl. Drizzle with the lime juice and the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Slide the frittata onto a cutting board; sprinkle with cilantro. Slice into wedges and serve with the salsa and the salad.
Nutrition Facts : Calories 650, Fat 47 grams, SaturatedFat 15 grams, Cholesterol 435 milligrams, Sodium 1320 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams
TEX-MEX CHICKEN SOUP
We keep busy here on our ranch. So I'm always looking for dishes that can be prepared in a hurry but are still filling an tasty. This quick and easy soup is a real winner!
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.
Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
TEX-MEX TACO SOUP
Taco soup made with salsa, ground beef, beans and corn, seasoned with taco seasoning and ranch. This is a chunky soup that can be served over tortilla chips or Fritos like a Frito Pie. If you like it soupier just add water with the rest of the ingredients after browning the beef. Really good, and even better the next day. Freezes well too.
Provided by littleturtle
Categories One Dish Meal
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven or other large pot, over medium-high heat, brown ground beef with garlic until beef is crumbly; drain well.
- Add remaining ingredients, except for cheese, and stir.
- Heat to boiling; reduce heat and simmer for 45-60 minutes (or combine all ingredients in crock pot and cook on LOW for 8 hours).
- Serve in bowls, if desired over broken tortilla chips.
- Top with grated cheese to garnish when serving.
Nutrition Facts : Calories 389.3, Fat 16.4, SaturatedFat 6.1, Cholesterol 68.5, Sodium 946, Carbohydrate 34.5, Fiber 8.8, Sugar 5.2, Protein 28.2
TEX MEX TURKEY SOUP
I found this recipe on Allrecipes.com to use leftover holiday turkey. It is great! The flavors are so different from holiday dinner that there is no thought that it is using leftovers! Spicy and delicious!
Provided by EnjoyingLife
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
- Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
- Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
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